When I need a warm, hearty dinner without a lot of work, this easy Crockpot Smothered Chicken always hits the spot. With just three simple ingredients and virtually no prep, tender shredded chicken cooks in a savory, flavorful gravy that makes dinner feel homemade without the fuss.
My mom makes this slow cooker chicken and gravy, and I seriously crave it every time I go to visit. How funny is it that I request a meal that takes just minutes to prepare when I’m not even the one cooking? There’s something about the tender chicken and savory gravy coming out of my mom’s slow cooker that just tastes like home.
It’s also become one of my favorite shortcuts for traditional smothered chicken because there’s no searing or extra prep involved. It’s the kind of dinner I turn to on busy weeknights when sports practice, activities, and everything else on the schedule leave little time for cooking.
If you’re looking for more simple yet satisfying chicken meals, I highly recommend my green chili enchiladas and easy chicken cordon bleu.
Why This Recipe Works
- Gravy mix seasons the chicken: The dry gravy mix goes directly over the chicken, seasoning the meat as it cooks instead of flavoring only the gravy.
- No added liquid: The chicken releases moisture as it cooks, giving the gravy everything it needs to thicken on its own without adding cornstarch.
- 3 ingredients and no chopping: You only need three pantry-friendly ingredients, and there’s no chopping or extra prep required. Just add everything to the crockpot and let it cook.
Ingredients
Everything you need to make this smothered chicken recipe in the crockpot is listed below!
- Chicken breasts: Use 2-3 boneless, skinless chicken breasts or chicken tenderloins. Choose breasts that are similar in size so they cook evenly in the slow cooker.
- Cream of chicken soup: Use two 10.5-ounce cans of cream of chicken soup. A reduced-sodium version can help keep the overall dish from becoming too salty. I also use it in the gravy for these baked pork chops to add creaminess.
- Chicken gravy mix: Any brand that you like will work. Turkey gravy mix works as a simple substitute if that's what you have on hand.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use chicken thighs: Substitute 6–8 boneless, skinless chicken thighs for 2–3 chicken breasts. They are juicier and more forgiving, making them a great option for slow cooking.
- Add onions and mushrooms: For a more classic smothered-chicken flavor, layer 1 medium sliced onion or 8 ounces of sliced mushrooms under the chicken before adding the soup and gravy mix.
- Cream of mushroom swap: Use cream of mushroom soup in place of the chicken and add sliced mushrooms under the chicken.
- Finish with sour cream: After shredding the chicken, stir in ½ cup sour cream for an even creamier, richer gravy.
How to Make Smothered Chicken in the Crockpot
All of the steps needed to prepare this smothered chicken with cream of chicken soup are listed below—no hands-on cooking required!
- Step 1: Layer the ingredients. Place the chicken breasts in the bottom of the slow cooker, then sprinkle the gravy mix on top. Then spread the soup over the chicken.
- Step 2: Cook and shred the chicken. Cover the pot and cook the chicken on low heat for 4-5 hours. Once fully cooked, shred your chicken and mix it into the creamy gravy.
Step 3: Serve. Spoon it over white rice, noodles, or even these crispy smashed red potatoes.
Expert Tips
- The layering matters: Place the chicken in a single layer in the crockpot first, then sprinkle the dry gravy mix over the chicken. Spread the cream of chicken soup over the top, and don’t stir.
- Thick or thin gravy fixes: If the gravy is too thin, continue to cook with the lid off to allow some of the liquid to evaporate, or you can stir in a cornstarch slurry and cook on high for 15–20 minutes. If it’s too thick, loosen it with a few tablespoons of chicken broth.
- Cook less if needed: Chicken breasts can dry out if overcooked, so start checking them around the 4-hour mark. Once the chicken reaches 165°F and shreds easily, it’s ready.
- Refrigeration and freezer storage: Store leftover chicken and gravy in an airtight container in the refrigerator for 3–4 days. You can also freeze the chicken and gravy for up to 3 months.
- Reheating the leftovers: Thaw frozen chicken and gravy overnight in the refrigerator. Reheat gently on the stovetop with a splash of chicken broth to loosen the gravy and keep the chicken moist.
Serving Suggestions
- Pressure cook mashed potatoes or cook rice, and spoon the chicken over them to soak up every bit of sauce. Add a simple green vegetable, such as roasted asparagus, for an easy complete dinner.
- Keep this chicken warm in the crockpot when you're having friends or family over for a casual dinner. Serve it alongside this crusty herb bread, and guests can help themselves whenever they're ready to eat.
- Finish the meal with a shareable dessert like these coconut chocolate chip cookies!
Crockpot Smothered Chicken Recipe FAQs
No, this isn't safe. Thaw the chicken completely in the refrigerator before adding it to the crockpot. The USDA recommends thawing meat and poultry for more even and safe cooking.
No. There’s no need to brown the chicken first, which is part of what makes this recipe such an easy dump-and-go dinner. Just layer the ingredients in the crockpot and let it cook.
Sure, but it won’t be as thick. Use 1 cup heavy cream and 1 cup chicken broth in place of the two cans of soup. The gravy mix will provide additional seasoning and help thicken the sauce.
More Easy Crockpot Recipes
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Crockpot Smothered Chicken
Equipment
- slow cooker
- Pressure Cooker
Ingredients
- 2-3 boneless skinless chicken breasts
- 30 ounces cream of chicken soup
- 1 packet chicken gravy mix
- 1 cup water, divided for pressure cooker method only
- hot steamed rice or mashed potatoes optional for serving
Instructions
Slower Cooker Instructions
- Spray slow cooker with nonstick spray.
- Place chicken inside slow cooker.
- Sprinkle gravy mix over chicken.
- Cover with cream of chicken soup.
- Cook on low for 4 to 5 hours.
- Shred or cut chicken into bite sized pieces and return to sauce.
- Serve your slow cooker chicken over hot cooked rice or mashed potatoes.
Pressure Cooker Instructions
- Add ¾ cup water to pot.
- Pour in cream of chicken soup. So not stir.
- Top with frozen chicken.
- Cook on poultry setting for 20 minutes. Allow a natural release.
- Remove chicken from pot and shred.
- Whisk together ¼ cup water and gravy mix.
- Set pot to saute and bring sauce to a simmer. Add gravy mixture and whisk until thickened.
- Add shredded chicken back into sauce.
- Serve over hot cooked rice.
Video
Notes
- If the gravy is too thin, cook uncovered for additional time or stir in a cornstarch slurry and cook on high for 15–20 minutes. If it’s too thick, add a few tablespoons of chicken broth to loosen it.
- Thaw the chicken completely in the refrigerator before adding it to the crockpot for more even and safe cooking.
- Start checking the slow cooker smothered chicken around the 4-hour mark to prevent overcooking. Once it reaches 165F and shreds easily, it’s ready.
Nutrition
Paul says
The worst instructions ever.
Kadee says
Hi Paul, what about the instructions can I help clarify for you? I'd love your feedback so I can updated if needed.
Nikki says
If I wanted to use defrosted Chicken with the IP method, can I use chicken broth instead of water to add flavor to the chicken and follow the rest of the recipe as written, or would that be to overpowering? How long would I cook it with defrosted chicken
Kadee says
I think the broth would be too salty. I use thawed chicken all the time, cooking time is 15-20 minutes.
Thelma says
Can I use chicken Thighs instead of chicken Breast? in a slow cooker?
Kadee says
You can use thighs is you prefer. They will work just fine.
charlene fowler says
5 *****
diana says
i don't have the poultry setting, how much time would it be on pressure cooker setting and what temperature?
Kadee says
Use manual high pressure and cook for 15 minutes with a natural release.
Sarah says
Im wanting to try this but I'm worried about making too much! I live alone. I'm wondering if I would be able to half the recipe, and how that would affect cooking time (I have a ninja foodi. High for 15 mins?)
Kadee says
You can absolutely half the recipe, and it should not change the cooking time.
Elizabeth Davis says
Was a great recipe in a pinch! I love your site, I love your approach to cooking, and I love that I can count on your recipes. Thank you!
Marsha huckins says
Your recipe card says 30 oz. of cream of chicken soup! That's 3 cans!
Is this really the correct amount?
Kadee says
No, it's supposed to be 20oz. Thanks for the catch, I'll fit is up.
Kellie Anthony says
It still says 30 oz of cream of chicken. And I doubled the recipe so I doubled the amount of cream of chicken before I saw this😬 I also wonder if I needed to add water to the crockpot along with the cream of chicken or just the cream of chicken. I hope it’s good!
Kadee says
30 ounces of cream of chicken is correct - so two cans of cream of chicken.
If you are slow cooking, there is no need to add water. The water is only necessary if you are making this in a pressure cooker.
Brianna Owens says
Ohhh no I just did 3 cans and 3 cans of water with 4 big chicken breast in my crock pot I hope this comes out ok I’m nervous now
Kadee says
It might be a runny - but will still be yummy.
Jennifer says
I'm here after seeing this on an IP Facebook group. I made this tonight, and it was so good! Thank you! My husband is a picky eater, and when he says he likes something, that is a compliment.
Kelsey rawlinGs says
If I wanted to cook on high how many hours would it be?
Kadee says
4 hours on high
Prohmeteegefoo says
Do you add any water or milk to this recipe?
Prohmeteegefoo says
I usually do not, but if you want a thinner sauce after you have completed the cooking you can add in a little milk.
Carolyn Snively says
How can I make this gluten free? I have the gf soup mix but not gravy mix.
Kadee says
Hi Carolyn, you can make your own cream of chicken soup using gluten free flour. I'll post a recipe about this soon! :)
Joyce says
I use to cook this in a skillet with broccoli added to it can I do the broc gain? I also use to put mixed vegetables in it. Hummy meal.
google down says
Should I thaw the chicken before putting in crockpot?
dns information says
Either works! I often do frozen chicken, but thawed chicken will work fine too.
Elizabeth Miller says
I made this tonight and it was so good! Thank you for such an easy yet satisfying recipe!!!
Cherie says
Mine is cooking right now for the last 2-1/2 hours. But I tastes it and it's extremely salty. What should I do ?
Kadee says
Hi Cherie,
Mine has never turned out salty - but if you can always dilute with a cup of milk or an extra can of cream of chicken.
Samantha says
I don't see servings on here? I have 4 grown men should I double the recipe?
Kadee says
Yes I would double the recipe.